strawberries and cream crepes

Strawberries & Cream Crepes In 15 Minutes Or Less

Upgrade your breakfast game with these incredibly delicious crepes, brought to you by our friends at Tasty. Making them is as quick and easy as signing up for GEICO, which could save you 15% or more on car insurance.

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Servings: 4


2 eggs
½ cup milk
1 cup water
2 teaspoons vanilla extract
2 tablespoons melted butter
½ teaspoon salt
⅓ cup sugar
1 cup flour
1 cup heavy whipping cream
2 tablespoons powdered sugar, plus more for garnish
1½ cups strawberries, sliced

ingredients for crepes


  1. In a medium bowl, whisk the eggs. Pour in milk, water, vanilla extract, and melted butter, then whisk until combined. Add in salt, sugar, and flour. Whisk until the batter becomes smooth and no lumps remain.
  1. Heat a lightly greased nonstick skillet over low heat. Pour in a scant ¼ cup of batter. Tilt pan in a circular motion so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook the other side for 30 seconds. Remove from pan. Repeat with the rest of the batter.
  1. Pour heavy whipping cream and 2 tablespoons of powdered sugar into a bowl. Beat with a hand mixer until peaks form.
  1. Dollop a few tablespoons of whipped cream onto each crepe. Place a few strawberry slices on the whipped cream, then roll the crepe over the strawberries and cream.
  1. Top crepes with more strawberry slices and dust with powdered sugar.
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    Leave a comment

  1. mattie adams says,

    Love these ideas.thanks to Gico also fully covered and love the company and its community leadership

    • Sharon says,

      That is enough for me to try it. Thank you for your review. Maybe I’d blitz it in my blender and be done with it?

  2. Janelle says,

    Very delicious. Easy to make, however found that it took a lot longer than 15 minutes. Doubled the recipe because it didn’t say how many it makes (about 12 crepes, you’re welcome). Leftovers reheated nicely in the oven, tasted like they were just made. Definitely going to be making these again. Thanks for the recipe!